Description
This Cinnamon Roll Cheesecake is a delicious vegan dessert that combines the comforting flavors of cinnamon rolls with creamy cheesecake texture. It features a crunchy biscoff cookie crust, a smooth spiced filling layered with a cinnamon sugar crumble, and a velvety vegan cream cheese icing. The cheesecake is frozen to set and then decorated with a swirl of icing, perfect for a special occasion or indulgent treat.
Ingredients
Scale
Crust
- 155 g biscoff cookies (or other vegan cookies)
- 1/4 teaspoon sea salt
- 1 teaspoon ground cinnamon
- 60 g vegan butter
Cinnamon Sugar Layer
- 50 g brown sugar (or coconut sugar)
- 1 tablespoon ground cinnamon
- 20 g ground almonds (or oat flour)
- 1 tablespoon vegan butter (melted)
Filling
- 200 g cashews (soaked, see notes)
- 300 g vegan cream cheese
- 150 g vegan vanilla yogurt (or plain soy or coconut yogurt with 1 teaspoon vanilla extract)
- 90 ml pure maple syrup
- 50 g coconut oil (solid)
- 2 teaspoons ground cinnamon
- 2 tablespoons fresh lemon juice
Icing
- 100 g vegan cream cheese (room temperature)
- 60 g powdered sugar (sifted)
- 1 teaspoon vanilla extract (or vanilla bean paste or ½ vanilla pod)
- 1 tablespoon non-dairy milk
Instructions
- Prepare the crust: Line the bottom and sides of a 7.5 or 8 inch cake tin with parchment paper. In a food processor, blitz the biscoff cookies, sea salt, and ground cinnamon for about 30 seconds until finely ground. Add the vegan butter and blend until the mixture sticks together when pressed. Press this mixture evenly into the base of the cake tin and smooth out. Chill in the fridge while preparing the filling.
- Make the cinnamon sugar layer: In a medium bowl, whisk together the brown sugar and cinnamon. Add the melted vegan butter and rub it into the sugar mixture with your fingertips. Add the ground almonds and continue rubbing until the mixture resembles a crumble. Set aside.
- Prepare the filling: Add soaked cashews, vegan cream cheese, vegan vanilla yogurt, maple syrup, solid coconut oil, ground cinnamon, and fresh lemon juice to a high-speed blender. Blend for several minutes until completely smooth and creamy without lumps. Divide the filling into two equal parts.
- Assemble the cheesecake: Pour half of the filling over the prepared crust in the tin. Evenly spread the cinnamon sugar crumble over this layer. Carefully pour the remaining filling on top, moving the blender jug gently to avoid disturbing the cinnamon sugar layer.
- Freeze to set: Place the cheesecake in the freezer for at least 4 hours or overnight until firm. When set, remove the cheesecake from the tin while still frozen.
- Make the icing: In a bowl, whisk together room temperature vegan cream cheese, powdered sugar, and vanilla extract until smooth. Add the non-dairy milk and mix until the icing reaches a creamy consistency.
- Decorate: Spread the icing evenly on top of the frozen cheesecake using a spatula. For a swirl effect, place the cake on a turntable and use a spoon to create swirls while spinning the cake. Optionally, dust with extra cinnamon for garnish.
- Serve and store: Allow the cheesecake to defrost at room temperature for about an hour before serving. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Notes
- Soak cashews for at least 4 hours or overnight for a smooth filling, or soak in hot water for 1 hour if short on time.
- You can substitute ground almonds with oat flour for a nut-free option.
- Use vegan cream cheese and vegan butter to keep the recipe fully plant-based.
- Freezing is crucial to set this no-bake cheesecake properly.
- For an extra cinnamon kick, dust the finished cake with cinnamon powder before serving.
